Watsana Raksasap

• Lead and oversee daily kitchen operations, ensuring high-quality food preparation and presentation
• Develop and execute seasonal menus, incorporating creative and innovative dishes
• Manage kitchen staff and enforce food safety regulations (HACCP)
• Train junior staff and manage inventory, cost control, and special catering events

• Assisted in menu development and food preparation
• Ensured hygiene and food safety compliance
• Trained new staff in kitchen procedures and supported the Head Chef

• Prepare and cook a variety of menu items in accordance with café standards and customer expectations
• Assist in planning and developing daily specials and seasonal menu items
• Maintain cleanliness and organization of the kitchen area following food safety standards (HACCP)
• Support stock control, ordering, and waste minimization processes
• Collaborate with kitchen and front-of-house staff to ensure smooth daily operations

• Created and presented a range of pastries, desserts, and fusion dishes for a modern café menu.

Developed seasonal items, blending Western and Asian flavours, using local ingredients.

• Maintained HACCP standards, and managed pastry inventory and supplier coordination.

• Trained junior staff and collaborated with baristas to design complementary food and drink pairings.

• Worked in outlets including Sachem Lounge, Seasons Buffet, Bobby’s Burger Palace, and Garde Manger
• Completed training in Orientation, Introduction to Pastry, Culinary, Food Safety, and Step Up in HR
• Maintained high-volume kitchen operations and hygiene
• Recognized for dedication and teamwork

• Assisted in food preparation and learned advanced cooking techniques under supervision